1 cake or pkg. yeast
1 c. warm potato water (water from peeled, boiled potatoes)
2 c. lukewarm water
1/2 c. melted lard or shortening
1 tbsp. salt
1/2 c. sugar
7-8 c. sifted flour

Soak yeast in warm potato water 1 hour. Make a sponge by adding 1 cup flour. Mix well. Cover and let stand overnight. Next morning, add remaining ingredients, using enough flour to make a soft dough, not as stiff as bread dough. Let rise 3 times (punch down twice). Shape as desired. Bake at 375 degrees for 20-25 minutes. To make whole wheat buns, substitute the following for some of the flour: 1 cup bran, 1/2 cup wheat germ, and 2 cups whole wheat flour.